5 light salads to cleanse the body and restore energy

Salads are healthy and refreshing options for any meal, especially when the goal is to clean the body and replenish energy. Combining different fresh and nutritious ingredients, it is possible to create delicious and light recipes that provide a feeling of well-being and vitality. Below, check out some recipes for light and nutritious salads that help cleanse the body and replenish energy in a healthy and tasty way.

black-eyed bean salad

Ingredients

• 250 g of black-eyed peas
• 1 teacup of chopped parsley
• 1 cup chopped green onion
• 1/2 onion cut into cubes
• 1/4 cup of dill tea
• 1 red pepper cut into cubes
• 1 green pepper cut into cubes
• 1/2 teaspoon olive oil
• Juice of 1 lemon
• salt to taste
• Water

Method of preparation

In a pressure cooker, place the black-eyed peas and cover with water. Cover the pan and lead to medium fire. Once the pressure starts, lower the heat and let it cook for 10 minutes. Then wait for the pressure to come out and open the pan. Drain the water and wait for the beans to cool down. In a salad bowl, combine the beans, onion, peppers, parsley, chives and dill. season the salad with olive oil, lemon juice and salt. Serve immediately.

green leaf salad

Ingredients

• 2 cups of tea leaves arugula
• 1 teacup of watercress leaves
• 2 cabbage leaves
• 1 mango
• 1/2 tomato
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• 1 teaspoon powdered ginger
• Salt and ground black pepper to taste

Method of preparation

Roughly tear the arugula and watercress leaves. Cut the cabbage leaves into thin strips. Peel the mango and cut it into small pieces. Also cut the tomato into small pieces. In a salad bowl, arrange the arugula, watercress, cabbage, mango and tomato. Season the salad with olive oil, lemon, ginger, salt and black pepper. Mix well and serve next.

Arugula Salad with Beetroot

Ingredients

• 2 oranges, peeled and cut into wedges
• two beets
• 1 cup wild arugula leaves
• 1 teacup of chopped walnuts
• Honey, salt and oil to taste

Method of preparation

Peel the beets and slice them thinly. Wrap them in aluminum foil, place in a mold and bake in a preheated oven at 200ºC for 6 minutes. In a skillet, place the nuts and cook over medium heat until browned. On a plate, mix the arugula leaves with the beetroot and orange. Season with honey, olive oil and salt. Sprinkle with walnuts and serve next.

Kale Salad with Red Cabbage

Ingredients

• 1 pack of collard greens cut into thin strips
• 1 cup red cabbage cut into thin strips
• 1 red onion cut into cubes
• 1 tablespoon sunflower seeds
• 2 minced garlic cloves
• 1 teaspoon minced basil
• 1 tablespoon chopped green chives
• 1 lemon juice
• Olive oil, salt and ground white pepper to taste

Method of preparation

In a skillet, heat the oil, brown the garlic and set aside. In a salad bowl, place the kale, cabbage, onion, reserved garlic, parsley, basil and sunflower seeds. Mix well and season with lemon juice, olive oil, salt and black pepper. Serve immediately.

Green salad with vegetables

Ingredients

• 1 1/2 cup of spinach leaves
• 1 cup of arugula leaves
• 2 lettuce leaves
• 1/2 radish
• 1/2 carrot
• 1/2 red onion
• 1/2 cucumber
• Juice of 1/2 lemon
• 1 tablespoon olive oil
• 1 teaspoon chili pepper flakes
• salt to taste

Method of preparation

Wash the spinach leaves, arugula and lettuce. Roughly tear the leaves and place them in a salad bowl. Cut the carrot and radish into slices and place in the salad bowl. Cut the onion and cucumber into half moon shapes and place in the salad bowl. Season with lemon juice, olive oil, red pepper and salt. Mix well and serve next.